In a bowl, combine all ingredients for the sauce, stir well, and set aside.

Prepare a pot of boiling water, and add noodles when ready.

While waiting for the water to boil, in a non-stick skillet over medium heat, add tofu and cook until brown. (You can either start the veggies in a separate pan or wait until the tofu is finished browning.) Remove tofu from pan, add water for sautéing and let it get hot. Add carrots, celery, and green onions, a couple pinches salt, and let cook for a couple of minutes. Add the peppers, and keep tossing. Reduce heat to medium-low, and add sauce mixture. Remove from heat if waiting for noodles.

Once noodles are cooked, drain and add them to vegetable mixture. If mixture is a little dry, add a little extra water. Season to taste with sea salt, black pepper, and a squeeze of lemon juice.

Hints: Rice noodles are available in most markets and natural food stores. They usually take very little time to cook and most packages will have detailed directions on the labels.

In the past, beans were considered a humble food, a source of protein for the common folk before it became affordable to eat meat daily. Today, beans are generally seen as a side dish (barbecued beans)–or the province of vegetarians. People tend to think of them as bland and boring, and cooks often add meat […]

A while back someone on McDougall Friends started a thread asking how long or how many times others had been exposed to information about a plant-based diet before taking the plunge. Lots of people had a simple answer such as “after I saw Forks Over Knives.” Another remarked that it happened both all at once […]